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Biscuits and Sausage Gravy


1 pound loose sausage (hot or mild)
Container of biscuits from the dairy section
2 tablespoon butter
3 tablespoon flour
1/2 tsp. dry mustard
1/4 tsp. salt
1/8 tsp. black pepper or to taste
2 1/2 cups milk

Cook sausage, remove from pan and drain. In a saucepan over medium-high heat melt the butter-stir in the flour and whisk until smooth. Add mustard, salt and pepper. Gradually whisk in the milk and whisk until smooth. Bring to a boil and stir 1 minute or until as thick as you want. Remove from the heat and add the cooked sausage. This recipe doubles really well. Serve over hot biscuits.

Makes about 21/2 cups.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.